白术麸炒过程中白术内酯Ⅰ,Ⅱ,Ⅲ含量变化规律

李雪莲; 杨丽; 陈林; 王福; 卢俊宇; 刘友平; 陈鸿平

doi:10.13422/j.cnki.syfjx.2015070035

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白术麸炒过程中白术内酯Ⅰ,Ⅱ,Ⅲ含量变化规律

药剂与炮制 | 更新时间：2024-09-23

- 白术麸炒过程中白术内酯Ⅰ,Ⅱ,Ⅲ含量变化规律
- Variation of Atractylenolide Ⅰ,Ⅱ,Ⅲ in Atractylodis Macrocephalae Rhizoma During Stir-frying with Bran Process
- 中国实验方剂学杂志 2015年21卷第7期页码：35-38
- 作者机构：
- 作者简介：
- 基金信息：
  
  国家自然科学基金青年科学基金项目(81303226);成都中医药大学校基金项目(ZRMS201334)
- DOI：10.13422/j.cnki.syfjx.2015070035
  中图分类号： R284.1
- 纸质出版日期：2015
- 稿件说明：
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李雪莲, 杨丽, 陈林, 等. 白术麸炒过程中白术内酯Ⅰ,Ⅱ,Ⅲ含量变化规律[J]. 中国实验方剂学杂志, 2015,21(7):35-38.

LI Xue-lian, YANG Li, CHEN Lin, et al. Variation of Atractylenolide Ⅰ,Ⅱ,Ⅲ in Atractylodis Macrocephalae Rhizoma During Stir-frying with Bran Process[J]. Chinese journal of experimental traditional medical formulae, 2015, 21(7): 35-38.
李雪莲, 杨丽, 陈林, 等. 白术麸炒过程中白术内酯Ⅰ,Ⅱ,Ⅲ含量变化规律[J]. 中国实验方剂学杂志, 2015,21(7):35-38. DOI： 10.13422/j.cnki.syfjx.2015070035.

LI Xue-lian, YANG Li, CHEN Lin, et al. Variation of Atractylenolide Ⅰ,Ⅱ,Ⅲ in Atractylodis Macrocephalae Rhizoma During Stir-frying with Bran Process[J]. Chinese journal of experimental traditional medical formulae, 2015, 21(7): 35-38. DOI： 10.13422/j.cnki.syfjx.2015070035.

摘要

目的: 研究白术麸炒过程中白术内酯Ⅰ

Ⅱ

Ⅲ含量变化规律

为白术麸炒炮制原理的阐释和炮制工艺的研究提供科学依据。方法: 在麸炒白术饮片生产的过程中

分别于0

18 min取样

共炮制3批样品

采用超高效液相色谱法(UPLC)同时测定各样品中白术内酯Ⅰ

Ⅱ

Ⅲ的含量。结果: 白术麸炒过程中

白术内酯Ⅰ含量随炮制时间延长呈明显下降趋势

炮制到18 min时

3批样品平均下降率为46.73%;白术内酯Ⅱ随炮制时间延长略为下降

3批样品平均下降率为13.63%;白术内酯Ⅲ随炮制时间延长呈明显下降趋势

但第三批样品在15

18 min时较前一时间点含量略有回升。结论: 白术内酯Ⅰ

Ⅱ

Ⅲ的含量在白术麸炒过程中是一个动态变化的过程

炮制辅料、温度和时间均对其有影响。

Abstract

Objective: To research the variation of atractylenolides Ⅰ

Ⅱ

Ⅲ in Atractylodis Macrocephalae Rhizoma during the stir-frying with bran

and provide the scientific basis for both interpret the mechanization of Atractylodis Macrocephalae Rhizoma stir-frying with bran and the study on pocessing procedure. Method: In the process of stir-frying with bran

the samples were taken out at 0

18 minute

respectively. There are 3 batches fried with bran. The content of atractylenolides Ⅰ

Ⅱ

Ⅲ in the samples were detected by UPLC. Result: The content of atractylenolide Ⅰ was diminishing incessantly

the average rate of decline is 46.73% at 18 minute

the content of atractylenolide Ⅱ decreased slightly

the average rate is 13.63%;the content of atractylenolide Ⅲ decreased significantly

but the content of atractylenolide Ⅲ in the samples take out at 15

18 min increased slightly from one batch. Conclusion: The contents of atractylenolide Ⅰ

Ⅱ

Ⅲ were changed dynamically in the process of stir-frying with bran

and the contents are affected by processing excipient

temperature and time.

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